Adapted from Mat Martinez
- 1 1/2 tablespoons olive oil
- 1 pound ground turkey
- 1/4 cup sweet white onions, chopped
- 2 large cloves garlic, sliced
- 1 tablespoon paprika (I use 1/2 tablespoon)
- 3/4 tablespoon cumin (I use 1 teaspoon)
- 1 1/2 teaspoons table salt
- 1 1/2 teaspoons black pepper
- 3/4 tablespoon dried oregano (I use 1 teaspoon)
- 1 1/2 tablespoons cornstarch (I skip this)
- 4 tablespoons coarsely chopped green chilies (I skip this)
- 1 (14oz) can whole stewed tomatoes (I drain the tomato juice into the pot and then roughly chop the tomatoes if they are too large)
- 2 whole chipotle peppers in adobo sauce (This is spicy! If you want it mild, use only one chipotle pepper and remove the seeds)
- 1 cup fresh corn (I use frozen)
- 1 cup finely chopped zucchini, about 1 small
- I can black beans, drained
- 1 1/2 cups chicken stock
- Heat oil in a large skillet over medium-heat. Add the onion, garlic, and turkey; cook until browned.
- While the turkey is browning, add all the spices.
- Add the rest of the ingredients and cook until the zucchini is tender, approximately 10 minutes.
Heat oil in a large skillet over medium-heat. Add the onion, garlic, and turkey; cook until browned. While the turkey is browning, add all the spices. Add the rest of the ingredients and cook until the zucchini is tender, approximately 10 minutes.Turkey & Vegetable Chili
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